Method of preparing Gobi Masala

Cutting
Break the cauliflower in to small florets and wash them cut the onion
and tomato finely. Grinding
Take a jar put the poppy seeds and cashews and grind it to a smooth paste
and keep aside. In the same jar put the garlic, green chillies and ginger
and grind to a smooth paste.

Method of cooking Gobi Masala

Heat oil in a pan and put the chopped onion till they turn golden brown
in colour. Now add the paste of ginger, garlic and green chillies to the
onion and fry. Then add the chopped tomatoes and fry for 2 minutes. Add
Red chili powder, Coriander powder, turmeric, cumin powder and salt as
required.

Cook till the tomatoes are soft and absorbs the flavor of the spices.
Add the yogurt and blend well. Put the florets and mix well so that each
floret is well coated with the masala cover it with the lid and simmer
for 2 minutes. Finally add the paste of poppy seeds and cashews with ½
cup of water and cook on low flame for 5 minutes. Yummy and mouth watering
Gobi masala is ready to serve.

Method of serving Gobi Masala

Pour the cooked Gobi masala in to a rectangle shaped glass bowl, sprinkle
the chopped cilantro leaves on top and decorate the sides of the gravy
with the sliced tomatoes. Serve hot with any Indian breads like naan,
kulcha, rumali roti or even with dosa, pulao.

Summary
Gobi masala tastes like Tandoori gravy it goes well along with any main
course. Easy to prepare when ever needed.